Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
80 g |
East Kent Goldings80 g East Kent Goldings Hops |
|
Pellet |
4 |
Boil
|
60 min |
15.46 |
80% |
|
20 g |
East Kent Goldings20 g East Kent Goldings Hops |
|
Pellet |
4 |
Boil
|
15 min |
1.92 |
20% |
|
100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
57 L |
|
Infusion |
-- |
64 °C |
90 min |
|
15 L |
|
Sparge |
-- |
78 °C |
20 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.83 each |
Whirlflock
|
|
Fining |
Boil |
15 min. |
|
4 g |
Gypsum (calcium sulphate)
|
|
Water Agt |
Mash |
0 min. |
|
3 g |
Calcium Chloride
|
|
Water Agt |
Mash |
0 min. |
|
3 g |
Epsom Salt
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Balanced Profile
Notes
Brewed on 28/6/2019
By Monash BrewLab
Brewers:
Scott Wordley
Binura Kulasinghe
Carson Yuan
Amy Cao
Khin Kyaw
Murray Rudman
Andrew Rodda
Yeast Starter:
2 x packets of WLP590 Yeast, both 150 days old.
Starter made with 2L and 206g DME for 24 hours, on stirplate at 21 deg.
Then split into 2 x 2L with same DME again added, both on stir plate.
Stir plates stopped 8 hours before pitching
Only a small amount of yeast observed settled to bottom, 5mm in 5L beaker.
Water:
4g of CaSO4 3g of CaCl2 3g of MgSO4
pH of water in kettle after these additions: 6.88
Mash:
Strike temp set to 69 deg C, for 57L and 12kg of malt at 21 deg for target mash in temp of 64 deg C.
Mash started at 9:40am
Mashing for 90 mins.
Iodine starch tests: after 60 mins all the starch is gone.
After 90 min mash gravity is 1.043
Sparge:
Wort temp 78 deg C.
Sparge water temp 80 deg C
15 L of sparge in 30 minutes.
First runnings were 1.044
Last runnings 1.026
Pre-Boil Wort gravity: 1.047
Estimated 80% brewhouse efficiency based on this gravity.
Boil:
100 deg C for 90 minutes
OG: 1.054 (Target 1.054)
Hops:
East Kent Goldings 4%, 80g @ 60 min
East Kent Goldings 4%, 20g @ 15 min
1 x Irish Moss tablet at 10 min
Chilling:
Pump left running during chilling
Start time: 2:34pm
Tap water at 18 deg passed directly to Braumeister cooling jacket until wort at 32 deg C.
Time taken: 3:08 = 32 mins
Tap water could not be passed through chiller coil in Ice block, as it was full of ice.
Cooled using tap water till 27 deg C and then splashed from BM tap into the fermenter.
Time taken: a few hours
Fermentation:
60L Fermenter, heat band and fridge
Started at 21 deg on Day 0: Friday 28/6/19 for 3 days.
Increased by 1 deg on Monday.
First OG read from Purple TILT = 1.053 compared to 1.054 OG from Refractometer.
Link to Tilt live data:
https://docs.google.com/a/student.monash.edu/spreadsheets/d/1TJVoVeQTfByHRMKIQcB8DqW5B82QF3FW_pNIsULmbws/edit
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-06-28 07:23 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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